Crispy fried capelin, known in Chinese as 多春魚, has long been one of my favorite dim sum dishes. Light, crunchy, and full of flavor, these small fish are fun to eat — as a child I was always fascinated by the tiny roe. I haven’t had them out much in recent years, so I decided to make them at home and refine a simple, reliable method for getting them perfectly crisp.
What type of fish to buy?
In Chinese they’re called 多春魚, which roughly means “fish with many eggs” or roe-filled fish. In English they are usually labeled as female capelin. They are similar in size to small sardines but milder and less briny. You can find them frozen at Asian grocery stores. The flesh is delicate, so handle the fish gently. After frying they can be eaten whole — the texture becomes extremely crispy and flavorful.
Keys to perfect crispy fried capelin
- Keep the batter cold.
- Cold batter helps create a light, crunchy coating. This technique is common in tempura-style batters because the cold batter stays on the fish longer before browning, producing a crisp exterior. Keep the batter chilled in the fridge or add ice cubes when mixing.
- Double-fry for lasting crunch.
- Frying the fish twice gives a stable, long-lasting crisp. The first fry cooks the fish through at a lower temperature, and the second, shorter fry at a higher temperature firms and browns the batter. You’ll feel the coating harden during the second fry.
Crispy Fried Capelin (多春魚)
Ingredients
- 400 g female capelin (多春魚)
- 1 tsp salt
- ½ tsp sugar
- 1 tsp garlic powder
- ½ tsp white pepper
- ½ tsp five spice powder
- 2 tsp corn starch
- togarashi for garnish
Wet batter
- ⅓ cup flour
- ⅓ cup corn starch
- ½ tsp baking powder
- 1 egg
- ¾ cup water
- 2 ice cubes
Instructions
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Place the capelin in a bowl and season with salt, sugar, garlic powder, white pepper, five spice, and corn starch. Toss gently to coat.
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Let the fish marinate briefly while you prepare the wet batter.
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Heat oil in a pot to about 350°F (175°C).
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In a bowl combine flour, corn starch, and baking powder. Add the egg, cold water, and ice cubes to keep the batter cold. Mix lightly — a few lumps are fine. Keeping the batter chilled helps achieve a crisp coating.
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Dip each seasoned fish into the cold batter, then carefully lower them into the hot oil. Fry for about 2 minutes to cook through.
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Remove the fish and let them rest briefly on a rack or paper towel. Return them to the oil for a second fry of about 2 minutes, until golden and crispy.
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Toss the fried capelin with a sprinkle of togarashi or your preferred seasoning and serve immediately.
Additional Info
If you enjoyed this, check out some more recipes:
- Jamaican beef patties
- Coconut shrimp curry